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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

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    Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

    A new season is upon us, once again it's time for a new volume of SUWYC!

    #2
    Sous vide roasted ummm garlic confit.. 190 degrees hot tub time machine for about 10 hours

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    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Polarbear777 no idea about the 250 but I'd think 140 and above would do the trick. 190 for 8 hours definitely takes care of hibby jibbies

    • troymeister
      troymeister commented
      Editing a comment
      Oh my...Nice!!...Soft Roasted Spreadable Garlic...I can Smell and Taste from here....Oh Yeah!!

    • SmokingPat
      SmokingPat commented
      Editing a comment
      What's the texture of the garlic? Is it easily spreadable, or do you have to give it a squish (that's a cooking term) with a fork?

    #3
    Last night's prime rib. I tried my best to eliminate the tan banding but my strategic techniques to do so failed. Didn't matter much it was still outstanding. All 3 of my kids said it was better than brisket...I wouldn't go that far. Pulled off at 130. Sides we mashed gold taters, garlic-sauteed fresh green beans and asparagus. We decanted a bottle of Michigan red that I'd been saving for several years, it was a wonderful dinner.

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    • HouseHomey
      HouseHomey commented
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      It matters not. Like grill marks or smoke rings... now if only my bacon would hurry!

    • tbob4
      tbob4 commented
      Editing a comment
      Yum! Fantastic

    • Charley Langer
      Charley Langer commented
      Editing a comment
      That looks amazing. I'm going to hold that pic in my mind as I go to sleep tonight. I love brisket, but a nicely cooked prime rib has my vote.

    #4
    Beef ribs from the rib roast for Christmas. Are these called plate ribs?
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    • RonB
      RonB commented
      Editing a comment
      I call 'em plate ribs 'cause I want 'em on my plate.

      (Short answer is yes.)

    • Huskee
      Huskee commented
      Editing a comment
      Back ribs. I made a short one from mine too!

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Nice cooker. And ribs

    #5
    Just a quick shot of some Monday point brisket! Photo game weak today, but brisket game strong!
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    • tbob4
      tbob4 commented
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      Troutman - that is funny. I didn’t think of the board until I read that.

    • AndyL4
      AndyL4 commented
      Editing a comment
      Where do you get your meat? Local butcher, or shipped in?

    • Spinaker
      Spinaker commented
      Editing a comment
      I go to Costco most of the time. You really cant beat the quality for the price. AndyL4

    #6
    Thought I'd try some Chili.
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    Smoked the vege's for 30 minutes and Chuck Roast for 2 hours.

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    I liked the look of the meat so I didn't bother with the step to brown.

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    Put it all together (yeah, included Red Kidney Beans and Black Beans).

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    The spread.

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    My bowl. Made twice as much as I needed and the leftovers on Day 2 were even better.
    Last edited by MarkN; December 21, 2020, 05:29 PM.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Really nice job all round, amigo!

      Makin me hungry, as I sit here in my work truck, eatin!

      Extry Bonus Points, beyond aforementioned, fer th bacon....

      I could easily eat myself into a food (an Modelo) coma, were I sittin right there.

      Makin chili either tonight, or Wednesday...Scratchbuilt, no cheats chili: smoked Dino ribs, Rancho Gordo pintos, smoked veggies, my own chili powder, etc., usw.., yada yada
      Last edited by Mr. Bones; December 22, 2020, 05:05 PM.

    • Huskee
      Huskee commented
      Editing a comment
      I LOVE black beans in my chili, nice cook!

    • tbob4
      tbob4 commented
      Editing a comment
      That looks great. Nice job.

    #7
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    Smoked meatballs. Beef, Italian sausage and ricotta cheese meatballs, smoked on the PBC and then finished in a tomato sauce. No finished product but served it in crusty bread with provolone cheese and some homemade pickled Fresno chiles.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Nice!!

    • Troutman
      Troutman commented
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      Balls !!!

    • tbob4
      tbob4 commented
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      The photo of them filling up the grate is fantastic

    #8
    Mashed potatoes on roids Click image for larger version

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    • HouseHomey
      HouseHomey commented
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      Dang man. I quit. I don’t wanna follow Ernest.

    • Donw
      Donw commented
      Editing a comment
      Will you share or point us in the direction of this recipe? This looks fantastic and my wife, a potato lover, would like to give it a try.

    • tbob4
      tbob4 commented
      Editing a comment
      That is fantastic. My wife mashes and bakes. My daughter and I always fight with her over the extras. We like cream cheese, cheddar, garlic and green onions. The wife likes things much more simple. We win, most of the time. I like the shallow dish treatment. I’m going to try that.

    #9
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    Last nights dinner. Mary’s chicken from Whole Foods and Alaskan Spot prawns from Sitka. Not the prettiest but Dang delicious. Not really a shrimp fan but I got a whole freezer full.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Mr. Bones Git’er all done. Especially the liquor store. That nap was amazing. Snooze 😴

    • theroc
      theroc commented
      Editing a comment
      Love those Sitka spot prawns.

    • tbob4
      tbob4 commented
      Editing a comment
      That is awesome

    #10
    Just like turkey is served at Thanksgiving in the US, we have Christmas ham in Sweden. It is a regular ham, most often boiled for a few hours. The bouillon left in the pan is then used to dip bread in. BUT: I smoke my hams. Yesterday it was time to smoke a Christmas ham. I bought a deboned ham, removed the rubber net that holds it together and replaced it with butcher's twine. Call me old school, but it looks better, and more authentic.

    This ham was pre-brined, so I just added my KC Royale rub and smoked it for approx. 3 hours with oak wood. It is done when the inner temp hits 65° C / 149° F. I remove it and let it cool off for an hour. Then it's time for the crust. Mix eggs, mustard and bread crumbs (2 eggs, 6 tbsp mustard, 6 tbsp bread crumbs) and spread it evenly all over. Bake it in the oven for 15 minutes at 225° C / 440° F. That gives you a tasty crust.

    Easy peasy! And tasty! I posted this in the pit a few years back, and if I recall Jerod Broussard was one of the first takers, and he seems to have liked it.


    The raw ham, trussed and rubbed

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    Ham on the grill/smoker, done

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    The ham, with that crust applied relatively evenly

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    And here's the final result. Start slicing, will ya!


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    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Gotta eat at your place some day.

    • Henrik
      Henrik commented
      Editing a comment
      You’re most welcome!

    • Charley Langer
      Charley Langer commented
      Editing a comment
      Looks gorgeous, Heinrik, as always. I did a shoulder for slicing a couple of weeks ago, and it was very delicious and ham-like. Just saying that pulled pork and ribs aren't the only pork games in town.

    #11
    I decided to take a day off of “life” early this morning. No exercise, no solving the worlds problems, no worry or stress.

    I’m gonna make chicken stock and mop my floors.... which is surprisingly a huge task for a 1 bedroom unit I live in. The darn thing is all tile.

    I can’t remember the last time I had two pieces of bread in one week.... and this on one plate.

    Bourbon bacon from Whole Foods, Ezekiel bread, Dukes Mayo, French’s mustard and big ole eggs. Darn delicious.

    im gonna take a nap soon.
    Cheers!

    oh.... and my finest China as I actually don’t have any plates.

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    Comment


    • Ernest
      Ernest commented
      Editing a comment
      Listen HouseHomey eggs on bread in any way is a winner in my books. There's something so comforting about that combo
      Last edited by Ernest; December 22, 2020, 12:27 PM.

    • BFlynn
      BFlynn commented
      Editing a comment
      Looks great!

      We have the SAME china!

    • tbob4
      tbob4 commented
      Editing a comment
      I’m with Ernest Eggs on bread with a little Mayo, worsty and hot sauce (oh and Spam). What more could you want.

    #12
    Nothing really made, just steamed. Used my Bayou Classic pot that I use for Crawfish to steam up some King crab legs for the family. A lot of room in that big old pot, but only pot I had to fit the legs since their so long. Daughter made some dipping butter with Old Bay and Cajun seasoning. It was pretty good.
    Attached Files

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      King crab legs are a treat. I can’t deal with snow crab legs anymore - too much work for too little reward lol

    #13
    I made some rolls today using King Arthur Flour's Japanese Milk Bread recipe. They look great and taste great too. I told my wife I'd fix spaghetti for her and I'd have rolls and butter for dinner. That didn't go over too well... So I'm having spaghetti too.

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    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Looking fantastic!

    • RichieB
      RichieB commented
      Editing a comment
      Looks great and thanks for the recipe. Just placed it in my K.A. Recipe Box.

    • RichieB
      RichieB commented
      Editing a comment
      I saw that right after the rolls is a similar recipe for sandwich bread. I added that too the recipe box too.

      https://www.kingarthurbaking.com/rec...k-bread-recipe

    #14
    Not really cooking. Here is where old Weber kettles can go and still be of great value. This was my first Weber, circa 1980, and it gave up the ghost about 10 years ago and I replaced it with another circa 1980 shortly thereafter. Did not want to throw it out since it had such sentimental value, but it had basically corroded around the legs and thus I made it into a planter. The bottom vents are good drainage holes. I just repotted the plant that was in it due to the plant out growing this Weber. Now a small "Wheeler's Dwarf" has found a new home. It will grow into a small bush that flowers in the spring and the flowers smell like orange blossoms.
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    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Love it !! New thread...Repurposed Weber Kettles !!

    • tbob4
      tbob4 commented
      Editing a comment
      I swear I’m showing this to my wife. When she made me take the five old COS’ and Weber to the dumps I really didn’t want to do it. I told her they would make great planters. She laughed. With this photo, who will be laughing now?

    • Mark V
      Mark V commented
      Editing a comment
      Brings tears to my eyes.

    #15
    It’s cooking well now and clean.

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    • Ernest
      Ernest commented
      Editing a comment
      HouseHomey wait! Your Whole Foods has chicken feet?! I'm moving

    • Troutman
      Troutman commented
      Editing a comment
      Chicken paws !! Love those gelatinous little things !!!

    • tbob4
      tbob4 commented
      Editing a comment
      Hahahahahahaha. Homey, I’m saving this photo!

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